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Same Day Sourdough Focaccia Bread

Enjoy a fluffy, airy focaccia made with sourdough starter that pairs perfectly with any meal, ready in just a few hours.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Bread, Snack
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup active sourdough starter Make sure it’s bubbly and at its peak activity.
  • 1 cup warm water Helps activate the yeast in the sourdough.
  • 3 cups all-purpose flour Can substitute with whole wheat flour for a nuttier flavor.
  • 1/4 cup olive oil Plus more for drizzling; opt for extra-virgin for additional flavor.
  • 2 teaspoons salt Essential for flavor; sea salt works beautifully.
Toppings
  • sea salt
  • fresh rosemary or other herbs (oregano, thyme) To enhance flavor.

Method
 

Preparation
  1. In a large mixing bowl, combine your active sourdough starter and warm water.
  2. Add the flour and salt, and mix until you form a shaggy dough.
  3. Lightly flour your work surface and knead the dough for about 5-7 minutes until it’s smooth and elastic.
  4. Place the dough in an oiled bowl, cover it, and let it rise for about 1 to 1.5 hours, or until it has doubled in size.
Baking
  1. Preheat your oven to 425°F (220°C) about 30 minutes before baking.
  2. Generously oil a baking sheet, then transfer your dough onto it and gently stretch it to fit the pan.
  3. Cover and let it rest for 30 minutes.
  4. Create dimples all over the surface with your fingers.
  5. Drizzle with more olive oil, sprinkle with sea salt, and add your chosen herbs or toppings.
  6. Bake for 20-25 minutes, or until golden brown.
  7. Let the focaccia cool slightly, then slice and serve warm.

Notes

Enjoy focaccia warm with a drizzle of balsamic vinegar and olive oil. It's also wonderful alongside soups or salads, or as a base for your favorite sandwich creations. Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap the focaccia tightly in plastic wrap and freeze for up to a month.